Crispy Baked Sweet Potato Fries
Discover the secret to perfectly crispy sweet potato fries every time! This easy oven baked recipe uses a cornstarch trick for golden, caramelized fries that are healthy, addictive, and way better than takeout.
Ingredients
- 2 pounds sweet potatoes about 2-3 medium, peeled
- 1 tablespoon cornstarch
- ½ teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil
- Optional after baking: freshly ground black pepper cayenne pepper, garlic powder
Instructions
- Preheat oven to 425°F (220°C) with racks in upper & lower thirds. Line two large rimmed baking sheets with parchment paper.
- Cut peeled sweet potatoes into uniform ¼ inch thick fry shapes. Divide between the two baking sheets.
- Sprinkle fries with cornstarch and salt. Toss to coat. Drizzle with olive oil and toss again, rubbing to dissolve any visible cornstarch.
- Arrange fries in a single, uncrowded layer on each sheet. Bake for 20 minutes.
- Remove pans from oven. Flip fries with a metal spatula and swap the pans' positions (top to bottom, bottom to top).
- Bake for 10-18 more minutes, until fries are puffed, matte, and crispy with caramelized edges.
- Toss hot fries with optional spices if desired. Serve immediately.
Notes
The cornstarch is the key to crispiness! Do not overcrowd the pans. Leftovers reheat best in an oven/toaster oven. Fries can be cut ahead and stored in water in the fridge for 2 days; pat very dry before using.